50 Dishes By 50: Pork Tenderloin with Rosemary Pesto

I have discovered a handy shortcut. I cook the meat in the oven and finish it on the grill. To me, it’s worth the propane usage to have the taste and aroma of food reminiscent of summer supper.

Jennifer Mastroianni

February is not my favorite month. Every year about this time, I get real SAD –– as in, seasonal affective disorder. Contributing to my general malaise is a landscape painted in shades of gray, roadsides lined with blackened snow and ice and a seemingly sunless drab horizon.

There are tricks for fighting the winter blahs. Some recommendations are light therapy, a visit to a tanning salon and lots of exercise.

Here’s something that works for me: grill therapy. As in, food cooked on a barbecue.

However, since I’m not a fan of standing outside in subzero weather freezing my keester off, I have discovered a handy shortcut. I cook the meat in the oven and finish it on the grill. To me, it’s worth the propane usage to have the taste and aroma of food reminiscent of summer supper.

I picked this recipe because I was intrigued by the technique. The pork tenderloin is stuffed, but not in the usual butterfly or roll method. It is actually two pieces of tenderloin stacked on top of each other, with garlic and rosemary-infused pesto sandwiched inside. Kitchen string keeps the pieces intact in the oven and on the grill. It’s delicious and an effective way to think spring.

Toast pine nuts in a dry skillet over medium-high heat, stirring frequently, until golden brown and fragrant, about 5 minutes. Remove from heat and let cool.

Process pine nuts, rosemary, mustard and garlic in a food processor until smooth, stopping to scrape down sides. With processor running, pour 1⁄4 cup of the olive oil through the food chute in a slow stream. Continue processing until smooth.

Place tenderloins between two sheets of heavy duty plastic wrap, and flatten to about 3⁄4 inch thick using a meat mallet or rolling pin. Spread rosemary mixture evenly over the top of one tenderloin. Place other tenderloin on top and tie together into a log shape using kitchen string. Rub remaining 1⁄4 cup olive oil over the pork and season with salt and pepper.

Preheat oven to 350 degrees. Place pork in shallow pan and bake for 45 to 50 minutes, or until meat thermometer inserted in the thickest part of the meat registers 150 degrees. At this point, you can serve as is or throw the pork on a grill or under a broiler for a few minutes to add a touch of grilled flavor.